He suggested building a shack for a man-cave to get them out of the cold. Mr. Hopper decided to be more professional about the process. He joined the Massachusetts Maple Producers Association and built a sugar house in his backyard, with help from Mr. Sullivan.

The 12-foot-by-12-foot sugar shack behind the Hoppers’ home at 149 Central St. has a clear plastic roof so it can double as a greenhouse for Mrs. Hopper during the off-season.

He said the men have decided to call their product “Bruce and Sully’s Pure BS,” though, for now, any syrup will be eaten or given away.

“One day I would like to sell some, but not this year. We’re still learning,” Mr. Hopper said.

Inside the sugar shack is a 20-gallon evaporator with warming tray powered by a wood stove, propane finisher/bottler, taps, buckets, tubing and a new copy of the book “North American Maple Syrup Producers Manual” from Ohio State University.

“We’re learning as we go. We’re tapping about 50 trees,” Mr. Hopper said, as he pointed to buckets and plastic tubing hanging from dozens of sugar maples near his house.

He is being assisted in his hobby by his children, Lauren, 21, Brennan, 19, and Nathaniel, 15.

“Lauren’s most into it. Maria helps by giving me the green light to do this,” Mr. Hopper said.

His mother plans to visit from Ohio to witness the operation herself, and area Boy Scouts are invited to come see how maple syrup is made.

Mr. Sullivan is assistant Scoutmaster for Troop 121 in Auburn. Mr. Hopper is vice president of multi-culture markets and an executive board member for the Mohegan Council Boy Scouts of America, and works beside Mrs. Hopper with Troop 4 in Worcester.

Mr. Hopper said there is no badge for maple syrup-making, but there is one for cooking.

Looking affectionately at his sugar shack, he said, “This is my sweetheart. There is nothing like fresh maple syrup you make yourself.”

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